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1 eachEggplant, sliced(SKIN ON, SLICED 3/8 INCH) 1 each Zucchini, halved (ends trimmed) 1 each Yellow Squash, halved (ends trimmed) 1 each Red Bell Pepper, quartered 2 large Mushrooms (Wiped with a damp cloth) olive oil pinch salt, pepper, and oregano
Wash all vegetables (except mushrooms, wipe mushrooms with a damp cloth).
In a small mixing bowl place one order of vegetables along with the olive oil.
Toss the vegetables to coat with the olive oil. Season with salt, pepper, and oregano and toss again.
Heat grill. Grill vegetables on all sides until they are tender. Be sure to cook eggplant until golden brown. Place vegetables attractively on the plate and serve.